All Ingredients

yerba buena
yerba buena
The Spanish name "yerba buena" ("good herb") is used to describe several varieties of mint, including Satureja douglasii, Satureja chamissonis, and Mentha spicata (spearmint).
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yogurt
yogurt
This is milk that's cultured with bacteria to make it thick and tangy. Ready-made yogurts are made from whole milk (with up to 4% butterfat), lowfat milk (with up to 2% butterfat), and skim milk (with up to .5% butterfat). Health buffs prefer brands that contain active cultures, which help keep their intestines populated with friendly bacteria. Many brands are heat-treated to destroy these cultures and increase shelf life. Yogurt often comes with added flavorings and thickeners. Flavored yogurts are made with artificial sweeteners to reduce calories. Lactaid makes a lactose-reduced yogurt, but many people with lactose intolerance can tolerate ordinary yogurt, especially brands that contains active yogurt cultures. Larger markets also carry yogurt made from soy milk and goat's milk, but these don't work well in delicate desserts. Organic yogurts also are available.
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yogurt cheese
yogurt cheese
This is a soft, tangy, and nutritious cream cheese substitute.
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yogurt strainer
yogurt strainer
This fine-meshed strainer is used to drain off the whey from yogurt in order to make yogurt cheese
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York ham
York ham
This is a lightly smoked, dry-cured British ham. It's saltier but milder in flavor than other European dry-cured hams.
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York Imperial
York Imperial
These are especially good for baking.
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youngberry
youngberry
This is closely related to the blackberry.
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yuba
yuba
This is the sweet, protein-rich skin that forms on warm soymilk as it cools. Japanese and Chinese cooks like to add it to soups or use it as wrappers, and when it's deep-fat fried, it makes a fairly realistic "skin" for a mock holiday turkey. You can buy very thin fresh sheets of it (called nama yuba) in Kyoto, Japan, and thicker round sheets that look like fruit leather in some Chinese markets. Elsewhere, you'll have to get it dried or frozen. Dried yuba comes as sheets, rolls, knots, and many other forms. It needs to be reconstituted with water before you can use it, unless you're planning to add it to a soup.
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yufka
yufka
This is the Middle Eastern and North African version of phyllo dough, with leaves that are slightly thicker and sometimes round. It's used to make savory pastries.
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Yukon Gold potato
Yukon Gold potato
These are good all-purpose potatoes that have yellow flesh and a rich flavor. They're great for boiling, but they tend to fall apart if over-cooked.
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zahter
zahter
See the recipe for Zaatar posted on RecipeCottage.com
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Zante grapes
Zante grapes
These clusters of tiny grapes are often used as a garnish.
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Zinfandel
Zinfandel
This is a hearty red varietal wine that's especially good with sausages and barbecued meats. Don't confuse it with white Zinfandel, a fruity blush wine that wine snobs abhor. California Zinfandels are often excellent.
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ziti
ziti
These come either as long, hollow rods or as short tubes, called cut ziti. They're often baked in a casserole.
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zucchini
zucchini
America's most popular summer squash, zucchini can be served raw, sautéed, baked, grilled, and even shredded and baked in a cake. Green zucchini is the most popular, but some grocers also carry a bright yellow variety. There's also a globe-shaped round zucchini that's easy to stuff.
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zucker hut
zucker hut
Look for this in German markets. During the Christmas and New Year's holidays, Germans pour rum over the cones and ignite them to make feuerzangebowle, or fire tong punch.
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zungenwurst
zungenwurst
This German blood sausage includes pieces of pickled tongue. It comes ready to eat, but it's often heated before serving.
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zwieback
zwieback
These are slices of bread that have been baked a second time, making them crisp and dry. Toddlers use them as teething biscuits, while adults add them to soups.
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